Pork loins and chops

Historic, archived document

Do not assume content reflects current
scientific knowledge, policies, or practices.

Prepared by Office of Cooperative Extension Work, Extension Service, in cooperation with the Bureaus of Animal Industry and

Agricultural Economics, United States Department of Agriculture, Washington, D. C.

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PORK LOINS AND CHOPS

The illustration on the
right shows an entire loin cut
into chops. The chop in the
upper left-hand corner came
from the near or shoulder end
of the trimmed loin shown
above. The chop cut next
is directly below the chop
cut first. The others below
follow in the order that they
have been cut. The last chop
to be cut from this piece is
at the lower right-hand side
of the picture. Cross sections
of the tenderloin may be seen
attached to the eighteenth
chop and all those following
to the twenty-ninth. There
are 18 rib chops and 15 loin
chops. The exact number
of chops cut varies with the
thickness the chops are cut
and with the length of the
hog.

Pork loins are used for
roasts. The loin of a 200-
pound hog will make two
roasts of about 5 pounds each.
The chops are panboiled un-
til thoroughly done. The so-
called loin of pork includes
about that portion of the
carcass that in beef and lamb
is known as rib and loin.

23006-C

Trimmed loin, fatback, and kidney fat which covered the tenderloin
The tenderloin is the large muscle on the inside of the loin

Untrimmed loin of pork. The shoulder end is in the foreground,
and the butt end is in the background

Index No. 1.384

U. S. GOVERNMENT PRINTING OFFICE:

8— G897

Date: 1929